Fruit Cocktail Cake Recipe
If you love comfort desserts that combine ease with nostalgia, Fruit Cocktail Cake is sure to become a cherished favorite in your home. This moist, tender cake comes together in a flash, marrying sweet, syrupy fruit with a fluffy crumb and a rich, caramel-kissed topping. Whether you grew up with this retro treat or are just discovering it, each bite brings a playful blend of fruity bits and coconut, perfect for celebrations, potlucks, or simply because you’re craving something sweet. Fruit Cocktail Cake is as heartwarming as it is delicious!
Ingredients You’ll Need
The simplicity of Fruit Cocktail Cake’s ingredients is part of its irresistible charm. Each item plays a role, from adding moisture to building flavor and texture. Don’t be tempted to skip a thing (unless you want to customize, and that’s half the fun here).
- Fruit cocktail in juice: The entire can, juice and all, delivers fruit treasures and keeps the cake wonderfully moist.
- Granulated sugar: Sweetens the batter and balances the tartness of the fruit.
- Large eggs: Essential for structure and that classic cake crumb.
- All-purpose flour: The backbone that holds everything together without making it heavy.
- Baking soda: Gives the cake its lift and lightness.
- Salt: Just a hint to sharpen flavors—don’t leave it out!
- Vanilla extract: Adds a warm, aromatic note to the cake’s base.
- Chopped walnuts or pecans (optional): For nut lovers, this adds a delightful bit of crunch and richness.
- Brown sugar (for topping): Deepens the sweetness in the luscious topping.
- Evaporated milk (for topping): Gives the topping a creamy finish that soaks right in.
- Unsalted butter (for topping): Lends the sauce silky, buttery goodness.
- Shredded sweetened coconut (optional, for topping): Takes the topping over the top with tropical flair!
How to Make Fruit Cocktail Cake
Step 1: Prepare Your Pan and Preheat
Set your oven to 350°F and grab a trusty 9×13-inch baking dish. Give it a spritz or swipe of non-stick spray or butter to ensure easy cake removal later. This step is quick but crucial—the scent of warm cake soon to follow is worth every second!
Step 2: Combine the Wet Ingredients
Open your can of fruit cocktail and pour the whole thing, juice included, into a large mixing bowl. Add the granulated sugar and crack in the eggs. Stir everything together until the eggs are nicely whisked through and the sugar begins to dissolve. It should look cheery and inviting already!
Step 3: Mix in Dry Ingredients and Nuts
Now, add the all-purpose flour, baking soda, salt, and vanilla extract into the bowl. Gently fold the dry ingredients into the wet mixture until just combined. Overmixing is the only real enemy here—stop when you don’t see any big streaks of flour. If you’re using chopped walnuts or pecans, fold them in last for a bit of nutty crunch waiting in each slice.
Step 4: Pour and Bake
Pour the batter into your prepared baking dish and spread it out evenly with a spatula. Slide the dish into your preheated oven and bake for 30 to 35 minutes. You’ll know it’s ready when the top is beautifully golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Step 5: Make the Heavenly Topping
While the Fruit Cocktail Cake bakes, get started on the decadent topping. In a small saucepan, combine the brown sugar, evaporated milk, and unsalted butter. Bring everything to a gentle boil over medium heat, then simmer for about 2 to 3 minutes, stirring constantly to prevent sticking or scorching. If coconut is your thing, stir it in now for irresistible texture and flavor.
Step 6: Top the Cake While Hot
As soon as the cake comes hot from the oven, evenly pour the warm topping over the top. The sauce will sink into the cake, imprinting it with butterscotch-caramel richness and glossy finish. Let the cake cool slightly—it’s hard to wait, but the topping sets up irresistibly as it rests!
How to Serve Fruit Cocktail Cake
Garnishes
To make each slice a showstopper, try sprinkling more toasted coconut, thinly sliced almonds, or a handful of chopped candied cherries right before serving. A light dusting of powdered sugar is pretty, too, and a scoop of vanilla ice cream alongside is never a bad idea!
Side Dishes
Because Fruit Cocktail Cake is so rich and sweet, balance it out with fresh fruit—think orange wedges, grapes, or tart berries. For a more indulgent spread, a dollop of whipped cream or a few crisp shortbread cookies on the side can turn a simple piece of cake into a party-worthy dessert plate.
Creative Ways to Present
This cake is a natural for casual gatherings, but you can fancy it up, too! Bake mini cakes in muffin tins for personal servings, or cut the cake into cubes for an old-school trifle layered with pudding and whipped cream. For brunch, serve warm slices in shallow bowls and pour a little extra evaporated milk or cream on top.
Make Ahead and Storage
Storing Leftovers
Fruit Cocktail Cake stays moist and delicious for days, so don’t worry if you have leftovers. Simply cover the pan tightly with plastic wrap or store slices in an airtight container at room temperature for up to 2 days, or refrigerate for extra freshness up to 5 days.
Freezing
You can freeze this cake for longer storage! Cool it completely, wrap individual slices or the whole cake snugly in plastic and foil, and freeze for up to 2 months. Thaw overnight in the fridge or a couple of hours at room temperature before enjoying.
Reheating
If you like your Fruit Cocktail Cake warm, reheat slices in the microwave for 10–15 seconds, or pop the pan in a low oven (about 300°F) until heated through. This brings back that just-baked aroma and makes the topping perfectly gooey again.
FAQs
Can I make this cake without coconut or nuts?
Absolutely! Both coconut and nuts are completely optional. If you prefer a smoother cake or have allergies, just leave them out—the cake will still be fantastically moist and flavorful.
Can I use fruit cocktail in syrup instead of juice?
You sure can, but keep in mind that using syrup will make the Fruit Cocktail Cake a bit sweeter. If you love a super-sweet treat, go for it; otherwise, stick to fruit in juice for balance.
What if I don’t have evaporated milk for the topping?
No worries! You can substitute with half-and-half, heavy cream, or even whole milk in a pinch. Each will create a slightly different, but totally delicious, topping.
Can I make Fruit Cocktail Cake ahead of time?
Yes, this cake is a perfect make-ahead dessert. In fact, it gets even better as it sits! Prepare the cake and topping, finish as directed, and let it cool completely. Store covered until ready to serve.
Does this recipe work in a smaller or larger pan?
You can bake Fruit Cocktail Cake in a smaller pan for a thicker cake, though the baking time may increase by 5–10 minutes. For a larger or sheet pan, check doneness a bit earlier, as the cake will be thinner and bake faster.
Final Thoughts
There’s something timeless and joyful about Fruit Cocktail Cake—one bite and you’ll see why so many households keep it in their dessert rotation. Whether you serve it at a potluck, whip it up for family night, or share it with neighbors, this cake is guaranteed to earn rave reviews. So grab a can of fruit cocktail and bake a little happiness today!
Print
Fruit Cocktail Cake Recipe
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the nostalgia of this Fruit Cocktail Cake recipe that’s moist, sweet, and perfect for any occasion. With a fruity base and a delicious coconut topping, this easy sheet cake is a delightful treat!
Ingredients
Main Cake:
- 1 (15-ounce) can fruit cocktail in juice (undrained)
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
For Topping:
- 1/2 cup brown sugar
- 1/2 cup evaporated milk
- 1/4 cup unsalted butter
- 1/2 cup shredded sweetened coconut (optional)
Instructions
- Preheat oven and prepare batter: Preheat oven to 350°F. Grease a 9×13-inch baking dish. Mix fruit cocktail, sugar, and eggs. Add flour, baking soda, salt, and vanilla. Fold in nuts.
- Bake the cake: Pour batter into dish and bake for 30–35 minutes until a toothpick comes out clean.
- Prepare the topping: Simmer brown sugar, evaporated milk, and butter. Stir in coconut.
- Top the cake: Pour warm topping over the baked cake.
- Serve: Allow the cake to cool slightly before serving.
Notes
- This cake is incredibly moist and sweet—perfect served warm or at room temperature.
- You can skip the coconut or nuts based on preference.
- Leftovers stay moist for days!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 32g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
